Sauce Suprême

All about the Sauce, Volume 2. 4 of 20, Sauce Suprême. Now this is a vintage number a true classic “daughter” sauce derived from the velouté mother sauce.. I haven’t made this since college but it’s undeniably delicious, I served it with a simple piece of steamed fish but it works with all sorts. 30g butter 25g plain flour 350-380ml chicken stock 50ml double cream Salt to taste Flat parsley and capers (optional) 1. Melt the butter without colour and add the flour to form a roux cook for 5 mins 2. Add the stock bit at a time always stirring to achieve a smooth velvety sauce 3. Add the cream cook out for 2 mins then strain, season to taste with salt 4. Stir through parsley and capers

Unbalanced

% Daily Values based on a 2,000 calorie diet